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INGREDIENTS
- 2 medium sized eggplants
- 3 tbsp tahini
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp laban or labne
- 2 minced garlic cloves
- 1/2 tsp salt or more to taste
- chopped parsley and pomegranate seeds for garnish
INSTRUCTIONS
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Using a knife, stab your eggplants (two on each side)
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You have three options here, either turn on the fire on the stove and place eggplants directly on it for 15 minutes (rotate every couple of minutes) this is a messy process but yields the most delicious result
Or you can heat a griddle and grill the eggplants on it, rotating as well
Or, turn on the oven (broil) and cook for 15 min
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Once your eggplants have completely softened and shriveled, transfer to a bowl and cover immediately with cling film. Leave for 15 mins so the water drains out of the eggplants
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Meanwhile in a bowl, mix the tahini, garlic, lemon juice, laban, olive oil, and salt
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Place the eggplants on a chopping board, and slice them in half
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With a spoon, scoop out the eggplants (don’t worry if some of the skin gets in, it gives a smokey flavour)
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Chop the eggplant with a sharp knife unitl fine and paste like
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Add to the tahini mix and mix them all together
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Taste, and add salt or lemon if necessary
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Spread in a plate, drizzle olive oil and garnish with pomegranate seeds and parsley
